- 4 Skinless Chicken Thighs or Small Chicken Breasts
- 2 Garlic Cloves (Minced)
- 1 Cup Chicken Stock
- 1/2 Cup Cream
- 1/3 Cup Sun Dried Tomatoes (Chopped)
- 1 Yellow Onion (Chopped)
- Salt and Pepper to taste
- Chilli Flakes (Optional)
Preparation Time – 15 Minutes
Cooking Time – 30 Minutes
30 ‘Til 30 Recipe 27
Tomatoes are one of the main ingredients I use to cook with. I don’t eat them raw (this is mostly a texture thing), but I use them in a lot of recipes. Sun dried tomatoes however are not something I have used a lot, I think this is because whenever I see them in the supermarket they are always in a jar in oil and I never really knew what to make with them, until I came across a recipe for creamy sun dried tomato chicken. I liked the idea of it, but I did not like a lot of the ingredients in the recipe I originally saw, it contained parsley (which I hate), pineapple juice (which I am allergic to) and parmesan (which I just don’t absolutely love so don’t use a lot of, I mean it’s ok it just isn’t my favourite. So after working out how to alter a recipe I liked the idea of but hated the ingredients, it was time for me to give it a go.
First spray a frying pan with frylight and add your onions and garlic and cook for 5 minutes.
Add the stock, salt, pepper and chilli flakes next add the cream and then the sun dried tomatoes.
Gently simmer for around 15 mins until the sauce has thickened a little.
In a baking dish or small roasting tin, add the chicken.
Pour the sauce over the chicken and bake for 30 minutes or until the chicken is cooked.
Serve immediately with potatoes, pasta or vegetables. I served this with carrot and swede mash.